I picked up butternut squash last week with the intention of making homemade squash ravioli, but recovering from a busy work week and a rainy Saturday, I opted for something a little less ambitious to prepare – Butternut Squash Soup. This tasty soup with its hint of cumin warms up the insides on a winter’s day and also makes for a quick, healthy lunch during the week ahead. No roast beef sandwiches for at least three days!

There are a lot of squash soup recipes available online, but I find the taste of most of these sometimes too bland for my liking. In the past I’ve added apple sauce to my soup, though here I’ve chosen to go with apple cider vinegar and carrots instead, for that same subtle sweetness. I also roasted the squash beforehand with oil, cumin, cayenne and fresh thyme, for extra flavour. If you’re like my mom and don’t like cumin you can substitute this with rosemary or sage.

My dad and younger brother picking pumpkins and squash last fall

Freshly-picked butternut squash

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